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Extreme close-up shot of golden-brown Hot Honey Chicken Quesadillas, with gooey melted white cheese oozing from the sides and sprinkled with cilantro.

Ultimate Hot Honey Chicken Quesadillas (Crispy & Cheesy!)

These Hot Honey Chicken Quesadillas are the perfect easy meal, packed with spicy-sweet shredded chicken and gooey melted white cheese, all toasted in a crispy golden-brown tortilla. Served with a creamy jalapeño dipping sauce.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 4 quesadillas
Course: Appetizer, Dinner, Lunch
Cuisine: American, Tex-Mex
Calories: 650
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Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups shredded cooked chicken about 450g
  • 1/4 cup honey 60ml
  • 2 tbsp hot sauce 30ml, such as Frank's RedHot
  • 1 tbsp unsalted butter 15g, melted
  • 1/2 tsp garlic powder
  • 1/2 tsp paprika
  • 1/2 cup sour cream or Greek yogurt 120g
  • 1 jalapeño finely minced
  • 1 tbsp lime juice from 1/2 lime
  • 1/4 tsp kosher salt
  • 4 large (10-inch) flour tortillas
  • 2 cups shredded Monterey Jack cheese about 225g, or a blend of Monterey Jack and Oaxaca
  • 2 tbsp chopped fresh cilantro for garnish
  • 2 tbsp butter or oil for cooking

Equipment

  • 1 Large Non-Stick Skillet
  • 2 Mixing bowls
  • 1 Spatula

Method
 

Create the Filling and Sauce
  1. In a medium bowl, whisk together the honey, hot sauce, melted butter, garlic powder, and paprika. Add the shredded chicken and toss to coat completely.
  2. In a small bowl, stir together the sour cream (or Greek yogurt), minced jalapeño, lime juice, and salt. Refrigerate until ready to serve.
Assemble and Cook
  1. Lay a tortilla flat. Cover one half with 1/4 cup of cheese, 1/4 of the chicken mixture, and another 1/4 cup of cheese. Fold the other half over the filling.
  2. Heat 1/2 tbsp of butter or oil in a large skillet over medium heat. Cook the quesadilla for 2-4 minutes per side, until golden-brown and the cheese is melted and oozing.
  3. Transfer to a cutting board and rest for one minute. Slice into wedges, garnish with chopped cilantro, and serve immediately with the jalapeño cream sauce.

Notes

Shred Your Own Cheese: For the best, gooiest melt, shred a block of cheese yourself.
Don't Overcrowd the Filling: An overstuffed quesadilla will be difficult to flip and can become soggy.
Control Your Heat: Medium heat is essential for a crispy tortilla and perfectly melted cheese without burning.
Rest Before Slicing: Letting the quesadilla rest for a minute helps the filling set, making for cleaner cuts.